The chef is downplaying some of his more experimental impulses for an all-day brunch menu focused on sustainability and approachability.
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Jamaica Bay Inn tries to scrub the memory of disappointing Vu away from Marina del Rey.
The chef, who also ran The Lobster and Philly's Striped Bass, is the ideal choice to lead a new seafood-driven approach.
The chef is introducing new dishes like wild boar ribs and spatezle mac and cheese.
A female chef is in the kitchen now, but the hotel won't tell us who it is.
Sensing change in the air, the restaurant is trying to go for a less mummified, younger crowd.
Two dollar drafts and four dollar warm cocktails lighten your rainy days in Marina del Rey.
L.A. Weekly welcomes Sang Yoon's restaurant to the neighborhood, while The L.A. Times checks in on Petrossian's new chef.
Fatty's & Co. closes in Eagle Rock and more neighborhood happenings.
A look at five new favorites poised to please the city's cult of the other white meat.
While the decor hasn't completely shaken off the feel of a hotel dining room, the expansive views of the Marina are transporting.
The chef, a Richard Blais vet, isn't afraid to embrace molecular gastronomy on occasion.
You say Marina del Rey and former Best Western and we picture soggy fish and chips, not the futuristic fare Kyle Schutte has in store.
Kyle Schutte Brings Buffalo Carpaccio and Crudo to Jamaica Bay Inn, Open Next Month in Marina Del Rey
The Richard Blais and Tom Harvey vet comes to Cali with sustainable meat and seafood.